Determination of starch and lipid in pea flour by near infrared reflectance analysis. the effect of pea genotype on starch and lipid content
作者:
Anthony M. C. Davies,
David T. Coxon,
Gillian M. Gavrel,
David J. Wright,
期刊:
Journal of the Science of Food and Agriculture
(WILEY Available online 1985)
卷期:
Volume 36,
issue 1
页码: 49-54
ISSN:0022-5142
年代: 1985
DOI:10.1002/jsfa.2740360109
出版商: John Wiley&Sons, Ltd
关键词: Starch determination;lipid determination;pea flour;near infrared;genotype classification
数据来源: WILEY
摘要:
AbstractEquations were derived for predicting starch and lipid content of pea varieties from near infrared data measured on a filter instrument (Technicon InfraAlyzer 400). The accuracy of the predictions were tested against separate data sets and were found to be better than ±2.6% for starch (range 20–45%) and ±0.3% for lipid (range 1.4–3.3%). Together with the previous work on the near infrared determination of protein it is possible to analyse rapidly for three components important to a plant breeding programme. The study has also demonstrated a clear‐cut delineation between round and wrinkled pea ge
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